For Those Who “Kill A Tin”

Some Useful Recipes for Islands Residents

A BRISBANE lady writes : — In answer to your correspondent's plea for simple recipes for Islands residents, who must depend largely on “tins” I am enclosing a few well-tried and very easy ones which may he of use to your readers.

Having lived under somewhat similar conditions as those mentioned in the letter —worse if anything, as we did not even have “the usual native vegetables”—I can readily sympathise with the request.

After the first or second supervision, the cook-boy of average intelligence will rise to the occasion, and he quite equal to the recipes.

Canape.

This recipe is delightful with any cold meat (tinned or fresh), poultry, ham, or boiled bacon.

Place a slice of boiled beef or Camp Pie, or slice of Fitzroy Luncheon Beef, on plate, then one or two crisp lettuce leaves, a slice of pineapple, then a thick slice seasoned tomato.

Lastly place on top half a hard-boiled egg, cut lengthwise and coat with thick mayonnaise sauce.

Garnish with parsley and serve as cold as possible.

Mayonnaise Sauce.

Dissolve 1 heaped dessertspoon butter in a saucepan, add 1 tablespoon flour and stir well.

Add ½ pint milk and stir over fire till it boils three minutes. Add salt, 1 teaspoon mixed mus tard, and yolk of egg in the order given. Lastly add one-third cup vinegar gradually. A little sugar may be added if liked. Allow to cool.

Indian Rarebit.

2 cups tinned corn. 2 teaspoon chopped onion. 1 cup grated cheese, or ½ tin Rex cheese. 2 tablespoons butter. 1 teaspoon salt. 1 pinch spice.

Melt butter in saucepan. Add onion and cook for three minutes without allowing to brown. Then add corn and simmer for ten minutes. Remove from fire and stir in the cheese till melted. Serve on buttered toast.

Devilled Kidneys.

1 tin devilled kidneys, 2 onions, 1 tablespoon butter, 1 tablespoon flour, ½ teaspoon mustard (mixed) ½ teaspoon curry powder.

Melt butter in saucepan; peel and slice onions and brown in the butter. Remove kidneys from gravy, cut in halves, place in piedish. Thicken the gravy from the kidneys after adding sufficient water to make half a pint of liquid. Add onions and the ½ teaspoon mixed mustard and simmer slowly for 15 minutes. Pour gravy over kidneys.

Sprinkle over with bread crumbs and bake in moderate oven for twenty minutes.

Aberdeen Sausage

1 tin camp pie (1-lb), ½ lb bacon (minced), 1 egg, 1 tablespoon minced onion, 2 cups white breadcrumbs 2 teaspoons parsley, Pepper, salt, and nutmeg, 1 teaspoon Holbrooks sauce.

Mash Camp Pie with minced bacon and mix well with breadcrumbs, sauce and seasoning. Add well-beaten egg and mix thoroughly. Dip cloth in boiling water, wring dry, flour well and roll up sausage. Tie cloth at each end and boil for two hours. When cooked, cover while hot with crisp breadcrumbs and serve cold.

If required hot, serve with gravy made with Gravox or any gravy extract, to which has been added 1 teaspoon of tomato sauce, ½ teaspoon Marmite and ½ teaspoon Holbrooks sauce.

Spaghetti With Tomatoes.

Grease a shallow casserole or pie dish, and line with sliced tomato. Pour over it the contents of a tin of spaghetti. Place a layer of sliced cooked potato on top and sprinkle thickly with breadcrumbs and a little finely grated cheese. Put a few pieces of butter on top and bake in a steady oven till a light brown. Serve very hot.

Tongue Au Gratin.

1 tin sheep or ox tongue, ½ teaspoon minced parsley, 1½ tablespoon butter, ½ cup breadcrumbs, 1 teaspoon capers, 1 tablespoon minced onion.

Cut tongue into thin slices. Mix together pars ley, capers, and onion, and sprinkle the mixture over the tongue arranged in a well-buttered pie dish. Sprinkle with 1 tablespoon breadcrumbs, then cover with sliced tomato and another layer of tongue and so on till the dish is filled. Add season ing to taste, and one tablespoon hot water to which a little Marmite has been added. Cover with remainder of breadcrumbs. Dab with butter and brown well in oven.

EVANDALE TRIFLE (Simple and Delicious).

Cut 2 slices of bread ½ an inch thick into small squares. Place in a glass dish, squeeze the juice of 1 orange over it and half the grated rind if liked. Pour over 1 pint of boiled custard made with yolks only. When the pudding is cold, beat the whites of the eggs to a stiff froth, gradually adding a little apricot jam to colour and taste.

Pile high on top of pudding. This pudding is even more delicious when sponge cake is substi tuted for bread and a layer of banana added before pouring on the custard.

Angels Food.

2 cups milk (skim will do), ¼ cup sugar, 2 eggs, Juice of 1 lemon, or essence of lemon, 2 dessertspoon powdered gelatine.

Place the milk, sugar, well-beaten yolks of eggs and essence into the saucepan. Let all just come to the boil, remove from fire and allow to cool.

Then stir in the gelatine which has been dissolved m a little hot water. When cold stir in the stiffly beaten whites of eggs and put in a wet aluminium mould to set. Turn on a glass dish and serve with vanilla custard or tinned cream (to which has been added vanilla and sugar to flavour), or fruit.

To cool without ice, place the mould in a dish

of water which contains 1 handful of salt to the pint and a piece of washing soda the size of a walnut.

Pineapple Lemonade.

1 pineapple, 1 lb sugar, 5 lemons, 3 pints water.

Carefully peel and grate pineapple. Pour over it the strained juice of lemons. Boil sugar and 1 pint of the water together for ten minutes. Stir syrup into the fruit juices and add remainder of water. Strain through fine muslin, chill, and when serving, add a cherry to each glass.